Isolated egg protein and egg lipid materials, and methods for producing the same

ABSTRACT

A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed.

FIELD OF THE INVENTION

The invention described herein relates to processing of eggs and, inparticular, processes that separate proteins and fats from eggs, as wellas materials produced by the separation processes.

BACKGROUND OF THE INVENTION

Chicken eggs are one of the most important foods in the human diet, andare an exceptional source of proteins and fats, as well as amino acidsand fatty acids. Every year in the United States an estimated 90 billioneggs are produced, with three fourths of these eggs being used for humanconsumption. An estimated 250 eggs per person are consumed annually inthe United States.

Many of the eggs consumed by humans are eaten as food ingredients,rather than directly as cooked eggs (such as boiled, fried, poached,etc.). In some cases whole eggs are used as food ingredients, forexample as baking applications. However, it is often desirable to usejust a portion of an egg as a food ingredient. For example, egg yolk isan excellent emulsifier and surfactant, and is an essential component ofmayonnaise and various other foods. The egg yolk makes up approximatelyone third of the liquid weight of an egg, and is high in fats and fattyacids. Important fat soluble vitamins (A, D, E, and K) are found in eggyolk, as are unsaturated fatty acids (e.g. oleic acid, linoleic acid,palmitoleic acid, and linolenic acid) and saturated fatty acids (e.g.palmitic acid, stearic acid, and myristic acid). Egg yolks also containsome proteins, typically on the order of 2 to 3 grams out of about 15 to20 grams of yolk within an egg weighing approximately 50 grams.

The egg white, known as well as the albumen, also has unique uses as aresult of having high protein content. Egg whites are used in manyproducts, such as to make mousse and to enhance protein content offoods. Egg white is approximately two-thirds of the total weight of anegg, with approximately 90 percent of that weight coming from water. Theremaining weight of the egg white comes primarily from protein, alongwith various trace minerals, vitamins, some fats, and glucose. A typicallarge egg may contain 35 to 40 grams of egg white, of which about 4 to 5grams are proteins. The most common protein in egg whites is ovalbumen,which accounts for over half of the proteins. Ovotransferrin andovomucoid are additional primary proteins, with other proteins includingovoglobulin G2, Ovoglobulin G3, ovomucin, lysozyme, ovoinhibitor,ovoglycoprotein, flavoprotein, ovomacroglbulin, avidin, and crystatin.The egg white contains no dietary cholesterol, but does contain smallquantities of other lipids and fats.

Thus, egg yolks are very high in fats, but low in proteins; while eggwhites are very high in proteins, but low in fats. However, egg yolks docontain some proteins, and egg whites do contain small quantities offats.

Due to their different compositions and uses, it is often desirable toseparate egg yolks and egg whites from one another. Various systems andmethods have been developed for separation of eggs into yolks andwhites. Separation of yolk and white from whole eggs can be done at highspeeds under automated conditions, and can very effectively separate theyolks and eggs, with relatively little mixing of the yolk and eggs.

Despite the uses of existing technology to separate yolks from whites, aneed exists for further separation of egg components, includingcomponents in both the egg yolk and the egg white. This is true becausethe mere physical separation of the egg yolk from the egg white is notalways sufficient to maximize use of the yolks and whites. For example,with regard to the yolk, it is desirable to also remove the yolkproteins from the yolk fats for at least two reasons: First, traditionaluses of the yolk as an emulsifier improve upon reduction of the proteincontent. Second, the removal of the protein provides an isolated proteinmaterial that has further uses for applications where high-proteinmaterials are desired and where the specific yolk proteins are desiredin isolated form. Similarly, with regard to the egg white, removal ofnon-protein materials creates a higher quality isolated protein. Also,separation of the proteins into different sizes and types can havesignificant benefits for production of specialized products.

In addition to the benefits associated with separating proteins and fatsfrom nearly pure egg yolks and pure egg whites, a need also exists forseparation of proteins and fats from mixtures that contain both eggyolks and egg whites. Such mixtures are created, for example, as aresult of incidental breakage of yolks during the separation of the yolkfrom the white during the cracking process. Similarly, some egg whitecan remain with the egg yolk during cracking. These mixtures result inincreased levels of proteins in the separated egg yolk, and increasedlevels of fats in the separated egg whites. The ability to separate theprimary constituents (proteins and fats) within the mixtures can havemeaningful advantages in terms of nutritional value and performance forspecific applications (such as to create mayonnaise).

Yet another scenario for separation of fats and proteins in eggs arisesdue to production of eggs at hatcheries (or other facilities) where theeggs are not primarily raised for human consumption. For example,sterile eggs and non-incubated eggs from hatcheries are not produced orused for human consumption. Although these hatchery-derived eggs aretypically not provided for regular human consumption, they are still ofvalue as a source of fats and proteins. Currently the hatchery-derivedeggs are not processed so as to be separated into yolk and whitecomponents, because they are produced in facilities that are not servedby a high speed cracker and separator. Instead, the hatchery-derivedeggs are often broken and run through a separator to remove the eggshells, a process that mixes the egg yolks and proteins. This mixed eggyolk and white, which is considered inedible for human consumption, istypically used as a combined additive for uses such as animal feed.However, a need exists for a means to effectively separate the fats andproteins from these mixtures of inedible eggs so as to gain the maximumbenefit of the proteins and fats, which is best achieved by separatingthem from one another

As noted above, the most prevalent means of separating egg components islimited to the separation of whole yolks and whites from one another.This separation is commonly performed at high speeds and efficienciesusing automatic equipment. However, alternative efforts for furtherseparation of egg components into more isolated components (such asproteins and lipids) have been attempted. Unfortunately, these methodshave proven problematic for various reasons, including because theprocesses are inefficient, impractical, or have other deficiencies.

An example of such efforts is found in U.S. patent application Ser. No.11/971,802 (“the '802 application”), assigned to Biova, Inc., and whichis directed to a method of separating lipids from an egg mixture byusing a cross-linking reagent. The cross-linking reagent is added to anegg mixture containing lipids and solubilized proteins, causing thelipids to crosslink so they can be separated from the proteins. Suitablecrosslinking reagents include cyclobetadextran, silicon dioxide,colloidal silica material, fumed silica materials, and synthetic calciumsilicate hydrates. The method of the '802 application can includeadjusting the pH level of the egg mixture to a pH at which thecross-linking reagent is functional so that cross-linking of the lipidsoccurs. The proteins are subsequently separated from the cross-linkedlipids to provide a separated protein. The separated proteins may beobtained by subjecting the egg mixture to one or membranes or filters ofvarious sizes to separate or further isolate proteins or populations ofproteins of interest.

Although it may be possible to separate proteins and fats derived fromeggs using the teachings of the '802 application, significant drawbacksare associated with the methods and materials it discloses. First, theinclusion of the cross-linking reagent is problematic if the eggcomponents will eventually be consumed by humans, in that there is oftenopposition on the part of the public and regulatory agencies to consumematerials that have been subject to adulteration by organic reagents,such as cyclobetadextran, or by inorganic materials such as colloidal orfumed silica materials. The aversion to the use of these cross-linkingreagents exists, in part, because of the potential for undesirablemodification or contamination of the crosslinked ingredients. Althoughnaturally occurring silica is widespread in nature, its use in foodprocessing is unusual, and risks opposition by consumers even if littleor none of the crosslinking agent remains in the separated components.

Second, the use of the crosslinking reagent necessarily adds expense tothe processing of the egg mixture, both because of the cost of thecrosslinking reagent itself, as well as the costs associated with theadditional steps of crosslinking the fats and subsequent removal of thecrosslinking agent (such as silica) from the fats after separation ofthe fats and proteins, assuming the fats are intended for further use.Thus, not only does the use of a reagent result in potentiallyproblematic alteration and/or contamination of the egg material withcrosslinker, especially the egg yolk (since it is the fats that arecrosslinked, and fats are primarily found in the yolk), but the use ofthe reagent adds expense and complexity to the egg processing methods: Astep must be made to add the reagent to the egg mixture, one to inducecrosslinking of the fats, as well as steps to reverse the crosslinking,when possible, after separation of the crosslinked egg fats and eggproteins. These steps all take time, equipment, and effort.

Yet another problem with the methods taught in the '802 application isthat the use of the reagents creates an issue with regard to wastesilica (or other crosslinking agent), which must be removed from thefats for most uses of the fats, and which can result in creation of anundesirable waste stream that must be disposed of, even if it is nothazardous. Today there is an increased emphasis on processes that uselimited resources and which produce little or no waste product, and the'802 application does not fully satisfy this objective.

Therefore, a need exists for methods and equipment for separating eggcomponents into proteins and fats (or other substituents, such as aminoacids). Such methods and equipment should include the ability toseparate the components of exclusively egg yolk materials, exclusivelyegg white materials, and mixtures of various levels of egg yolk and eggwhite. Preferably such methods and equipment can be efficient, costeffective, produced without undesirable alteration of the egg components(such as alteration with cross linkers), and do not create excessiveundesirable waste streams.

SUMMARY OF THE INVENTION

The invention described herein provides a method for separating fats andproteins from an egg mixture that includes both egg yolk and egg whites,as well as separation of components from pure egg white and separationof components from pure egg yolks. The methods and systems of thepresent invention allow the ready separation of the ingredients of anegg, regardless of whether the separation is occurring on just a portionof an egg (such as the yolk or the white), or a mixture of egg yolks andegg whites.

Significantly, the present invention does not require alteration ofeither the fats or the proteins with a reagent or manipulation of pH.Thus, the present invention allows the integrity of the egg ingredientsto be maintained so as to avoid undesirable alteration, such asincorporation of a crosslinker. As such the present invention alsoavoids extra production steps and does not produce a new waste streamassociated with use of a crosslinking reagent.

The method comprises obtaining an egg mixture containing egg-derivedlipids and egg-derived proteins; and microfiltration of the egg mixtureto obtain a isolated protein composition. An example implementation ofthe present invention comprises obtaining an egg mixture containing eggyolk lipids, egg yolk proteins, and egg albumen; and microfiltration ofthe egg mixture to obtain an isolated protein composition containingyolk-derived proteins and albumen-derived proteins.

As will be more specifically described below, the microfiltration occursunder conditions whereby the selection of the filter materials, as wellas the filter configuration, provide improved separation of eggcomponents while avoiding fouling of the filter materials. In oneembodiment, the filter incorporates hollow fiber membranes constructedfrom a hydrophilic material. In example embodiments, the hollow fibermembrane is constructed from polysulfone (PS) or polyether sulfone(PES).

In a specific implementation, a method for separating proteins andlipids from an egg mixture is described, and the method comprisesobtaining an egg mixture containing egg yolk lipids and egg yolkproteins; and microfiltration of the egg mixture to separate the eggyolk lipids from the egg yolk proteins. The method for separatingproteins from an egg mixture can include the steps of obtaining an eggmixture comprising egg yolk and egg albumen; maintaining the pH of theegg yolk and egg albumen within the natural range of egg pH; andmicrofiltration of the egg mixture to obtain a isolated proteincomposition containing yolk-derived proteins and albumen-derivedproteins. In this manner superior protein recovery is obtained overprior art methods, because both yolk-derived proteins andalbumen-derived proteins are isolated and obtained. Simultaneously, theremaining egg yolk is improved by removal of the proteins, which do notgenerally have primary functional benefits for the applications whereyolk fats are desired (such as emulsifiers).

In certain implementations the method comprises obtaining an egg mixturecomprising egg yolk and egg albumen and maintaining the lipids in asubstantially un-crosslinked form. The mixture is microfiltered toobtain an isolated protein composition containing yolk-derived proteinsand albumen-derived proteins. The egg mixture initially comprisesbetween about 40%-80% protein by weight and between about 15%-45% fat.Variations in the protein and fat compositions occur depending upon thesource of the egg materials: Sources that are high in egg whites, suchas from spinning of egg shells, will be high in protein; while thosethat have more yolk based material, such as whole eggs from hatcheries,will have relatively higher fat levels and relatively lower proteinlevels.

The invention is further directed to an egg powder obtained from eggyolks and/or egg albumen. In an example embodiment the egg powdercomprises at least about 60% by dry weight protein; and less than about2% by dry weight fat; wherein at least a portion of the protein isderived by filtration of a mixture of egg yolk lipids and egg yolkproteins.

A high gel strength egg powder can further be created, the egg powdercomprising at least about 60% by weight protein; no more than about 1%by weight fat; and a gel strength of at least 400, wherein at least aportion of the protein is derived by filtration of a mixture of egg yolklipids and egg yolk proteins. In some implementations higher levels ofprotein are present, including at least 70% by weight protein, at least75% by weight protein, at least 80% by weight protein, at least 85% byweight protein, or at least 90% by weight protein. Also, it is possibleto have very low weight percents of fat in some implementations,including less than 0.5% by weight fat in some implementations.

The methods and apparatus of the present invention can be used forseparating components of both edible and inedible eggs, where inedibleeggs include (for example) hatchery eggs that are not fertilized or notincubated.

As discussed above, the method of the invention includes a step ofmicrofiltration of the egg mixture, wherein the microfiltration stepincludes pumping the egg mixture across a filter, optionally a hollowfiber filter. The hollow fiber filter will generally have a pore size ofless than 0.20 microns, and more generally less than 0.10 microns. Thepore size of the filter is typically greater than 0.02 microns. Suitablepore sizes for the filter include approximately 0.05 microns, as well as0.04 to 0.08 microns.

The egg mixture is generally processed in the filter at low pressures.In one implementation the egg mixture is processed at a pressure of lessthan about 30 PSI. Optionally the pressure can be less than 20 PSI insome implementations. Higher PSI can be used, but can result inpremature fouling of the filter membrane and also result in rupturingthe membrane in some situations. Thus, pressures of less than 40 PSI,less than 50 PSI, and less than 100 PSI are useful in someimplementations, but generally lower pressures are desired. A pressurerange of 10 to 30 PSI can be particularly useful.

The flux rate is typically in a range of about 40 to 80 milliliters perminute per square foot of membrane, with the permeate being (forexample) from 3 to 5 percent solids when the incoming material is about10 percent solids.

The invention also provides a high gel strength egg powder, wherein theegg powder includes less than neg/25 g salmonella; at least about 65% bydry weight protein; and no more than about 1% by dry weight fat. The eggpowders can be produced from edible or inedible eggs. Higher proteinlevels can be obtained, including levels of 70 to 85% by dry weightprotein. The egg powder can have a high gel strength that is greaterthan 300 grams per square centimeter, more commonly greater than 400grams per square centimeter, and desirably 500 or more grams per squarecentimeter.

This summary is an overview of some of the teachings of the presentapplication and is not intended to be an exclusive or exhaustivetreatment of the present subject matter. Further details are found inthe detailed description and appended claims. Other aspects will beapparent to persons skilled in the art upon reading and understandingthe following detailed description and viewing the drawings that form apart thereof, each of which is not to be taken in a limiting sense. Thescope of the present invention is defined by the appended claims andtheir legal equivalents.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention will now be understood by review of the followingdrawings:

FIG. 1 is a flow chart of an egg separation process described herein,constructed and arranged in accordance with an implementation of theinvention.

FIG. 2 is a schematic of an egg separation process described herein foran egg breaking operation, such as with eggs from a hatchery,constructed and arranged in accordance with an implementation of theinvention.

While the invention is susceptible to various modifications andalternative forms, specifics thereof have been shown by way of exampleand drawings, and will be described in detail. It should be understood,however, that the invention is not limited to the particular embodimentsdescribed. On the contrary, the intention is to cover modifications,equivalents, and alternatives falling within the spirit and scope of theinvention.

DETAILED DESCRIPTION

Whole egg components generally include an eggshell, two eggshellmembranes, and an egg white and an egg yolk. The egg white makes upabout two-thirds of the liquid weight of the egg, with the egg yolkmaking up approximately the remaining one-third. Both the egg white andthe egg yolk contain nutritionally valuable components such as proteinsand fats (also called lipids). The different egg components impartvarious “functional properties” to the egg. The term “functionalproperties” refers to the properties of eggs including, but not limitedto, coagulation, foaming, emulsifying, and nutritional contribution.

The main components of the egg white (the albumen) include water(approx. 90% by weight) and solids (approx. 10% by weight) such asproteins, trace minerals, fatty material (less than 0.4%), vitamins andglucose, with protein making up the majority of the solids. In fact, theegg white contains approximately 40 different proteins. The predominantproteins in albumen include: Ovalbumen, Ovotransferrin, Ovomucoid,Globulins, Lysozyme, Ovomucin, and Avidin.

The egg yolk includes protein, fat, water, vitamins, minerals and othertrace elements. As used herein, the term “fat” refers to lipids. Themost prevalent lipids in egg yolk include: unsaturated fatty acids(Oleic acid, Linoleic acid, Palmitoleic acid, and Linolenic acid) andsaturated fatty acids (Palmitic acid, Stearic acid, and Myristic acid).The yolk is also a source of lecithin, a common emulsifier, andproteins, including but not limited to immunoglobulins such as IgYand/or ovatransferin.

Each of the various egg components has utility in a variety ofindustries. However, even though it is recognized that eggs containnumerous valuable components, problems remain with respect to recoveryand/or separation of such components in efficient and cost-effectiveways.

Commercially produced chicken eggs for human consumption often originatein egg laying operations where non-fertile eggs are produced andcollected. After being collected, transferred to a processing facilityand washed, the eggs are graded as either edible or inedible. Eggs thathave met an edible grade category are then graded AA, A or B. Eggs thatare labeled inedible are not suitable for human consumption based on theUSDA or other government regulations. Also, some eggs are graded edible,processed, pasteurized, and come back to rendering past their code date,and are processed as inedible. About 98% to 99% of eggs meet a gradecategory of AA, A or B. The remaining 1% or 2% are considered inedible(i.e., not suitable for human consumption). The primary reason an egg isconsidered inedible is that the egg is malformed or contains discreteblood spots. Otherwise, the product is generally safe for humanconsumption.

After the eggs are initially graded as edible or inedible, the eggshellof the edible eggs can be broken using an egg breaking machine. Thewhole egg (egg yolk and egg white) mixture is then strained to separatethe egg yolk from the egg white (the yolk is retained while the whitepasses through the strainer). Once the yolk is separated from the eggwhite, additional processing of the egg white and/or the yolk oftenoccurs.

The broken shells from the edible eggs are typically spun via acentrifuge system to extract the egg white that remains adhered to thebroken eggshells. The extracted egg white is also considered inedible(e.g., not usable for human consumption). The broken eggshells can bedried and ground up to be used as an ingredient in animal feeds andother products, among other uses.

Another source of eggs comes from hatcheries intended to produce chicks.Some of the eggs from hatcheries do not hatch, often because they areinfertile, are not incubated, or are not incubated to full development.These eggs often are handled as inedible eggs—either by choice (such asin eggs that are not incubated) or due to regulatory requirements (suchas, for example, eggs that are not incubated to full development).Hatchery eggs are typically processed without separation of the yolk andwhite in a process whereby they are cracked and processed as acombination of yolk and whites.

Thus, three major sources of inedible egg products exist: eggs that wereproduced to be edible but are graded as inedible, egg components thatare collected from egg shells, and eggs that originated from hatcheries.Other sources also exist, such as eggs that are returned from foodprocessors (such as due to passing freshness dates), eggs that missedthe pan during cracking operations, or otherwise deemed to be technical(or inedible) eggs by the USDA or other regulators. These inedible eggsand mixtures of egg components are frequently used in animal foodproducts. Examples of animal food products include but are not limitedto “wet” pet foods such as canned dog and cat food, dry pet foods, andweanling pig feed. Although these uses of inedible egg mixtures aredesirable, the present products are relatively low value because theyare not modified or processed in a manner that optimizes uses andperformance. Therefore, a need exists for improved processing ofinedible egg mixtures. This improved processing also has the potentialfor improved processing of edible egg mixtures.

Significantly, the present invention does not require alteration ofeither the fats or the proteins with a reagent or manipulation of pH.Thus, the present invention allows the integrity of the egg ingredientsto be maintained so as to avoid undesirable alteration, such asincorporation of a crosslinker. As such the present invention alsoavoids extra production steps and does not produce a new waste streamassociated with use of a crosslinking reagent.

The method comprises obtaining an egg mixture comprising egg-derivedlipids and egg-derived proteins; and microfiltration of the egg mixtureto obtain an isolated protein composition. An example implementation ofthe present invention comprises obtaining an egg mixture comprising eggyolk lipids, egg yolk proteins, and egg albumen; and microfiltration ofthe egg mixture comprising egg yolk lipids, egg yolk proteins, and eggalbumen to obtain an isolated protein composition containingyolk-derived proteins and albumen-derived proteins.

As will be more specifically described below, the microfiltration occursunder conditions whereby the selection of the filter materials, as wellas the filter configuration, provide improved separation of eggcomponents while avoiding fouling of the filter materials. In oneembodiment, the filter incorporates hollow fiber membranes constructedfrom a hydrophilic material. In example embodiments, the hollow fibermembrane is constructed from polysulfone (PS) or polyether sulfone(PES).

The invention described herein provides a method for processing an eggmixture that contains egg yolk and egg albumen, or just egg yolk or eggalbumen, to separate proteins and fats. As used herein the term proteinrefers to organic compounds made of amino acids (polypeptides) andincludes, but is not limited to, proteins such as immunoglobulins, forexample, IgY. As used herein, the term “fats” can be usedinterchangeably with “lipids” and refers to water-insoluble componentssuch as fatty acids, steroids, such as cholesterol, glycolipids,lipoproteins and phospholipids.

In one embodiment, the invention relates to processing of an edible orinedible egg mixture. In a more particular embodiment, the inventionprovides a method of processing an edible or inedible egg mixture toobtain an egg protein powder (which will be edible or inedible basedupon whether the source eggs were edible or inedible). In a specificembodiment, the egg mixture comprises between about 40%-70% protein byweight and between about 15%-45% fat. Typically this mixture will havethe fat and protein intermixed to some degree, but the mixture is notactually homogenized. Indeed, it is generally desirable to maintain someseparation of the components of the egg yolk and egg whites, andtherefore lower levels of mixing can be desirable. Although homogenizedegg products are often less desirable for use with the presentinvention, it is possible to use egg compositions that include somehomogenized egg materials. For example, homogenized eggs that wereoriginally edible, but have expired due to prolonged shelf life, can beconsidered to be inedible and processed using the methods and apparatusof the invention.

The method includes a step of microfiltration of the egg mixture,wherein the microfiltration step includes pumping the egg mixture acrossa filter, optionally a hollow fiber filter. The hollow fiber filter willgenerally have a pore size of less than 0.20 microns, and more generallyless than 0.10 microns. The pore size of the filter is typically greaterthan 0.02 microns. Suitable pore sizes for the filter includeapproximately 0.05 microns, as well as 0.04 to 0.08 microns.

The egg mixture is generally processed in the filter 60 at lowpressures. In one implementation the egg mixture is processed at apressure of less than about 30 PSI. Optionally the pressure can be lessthan 20 PSI in some implementations. Higher pressures can be used, butcan result in premature fouling of the filter membrane. Thus, pressuresof less than 40 PSI, less than 50 PSI, and less than 100 PSI are usefulin some implementations, but generally lower pressures are desired.

The flux rate is desirably in a range of about 40 to 80 milliliters perminute per square foot, with the permeate being from 3 to 5 percentsolids when the incoming material is about 10 percent solids. In oneembodiment, the filter incorporates hollow fiber membranes constructedfrom a hydrophilic material. The hollow fiber membrane can beconstructed from, for example, polysulfone (PS) or polyether sulfone(PES).

The invention also provides a non-food grade egg powder obtained frominedible egg and a high gel strength inedible egg powder, wherein theegg powder includes less than neg/25 g salmonella; at least about 65% byweight protein; and no more than about 1% by weight fat. The high gelstrength inedible egg powder can have a high gel strength that isgreater than 300 grams per square centimeter, more commonly greater than400 grams per square centimeter, and desirably 500 or more grams persquare centimeter.

Referring now to the drawings, FIG. 1 depicts an example flow diagram ofan egg processing method. Eggs 20 are collected from egg barns (notshown). The eggs 20 are separated into edible 22 and inedible 24 eggs.The edible eggs 22 are then broken and the edible albumen 26 and theedible yolk 28 are transported for further processing for humanconsumption. Dried edible albumen 26 contains no yolk protein andapproximately 0.4% by weight fat. The edible yolk 28 contains about 30%by weight protein and approximately 60% by weight fat.

The eggshells 30 with residual albumen adhered thereto are sent down aseparate processing line where they are then centrifuged, separating theshells 32 from the residual albumen, which is now classified as inediblealbumen 34.

The inedible eggs 24 are also broken and the shells 36 processed. Thewhite and yolk 38 from the inedible eggs 24 are mixed with the inediblealbumen 34 extracted from the shells to form an inedible egg mixture 40.The inedible egg mixture 40 is an uncooked and unprocessed liquidmixture containing both egg yolk (including yolk fat and proteins),along with the egg white (and associated proteins). The inedible eggmixture generally includes between about 40%-70% by dry weight proteinand between about 40%-15% by dry weight fat.

Typically, the inedible egg mixture 40 is maintained at a temperature ofless than approximately 50° F. and a pH above approximately 5.75 to7.00, or optionally from about 4.0 to 8.0. Frequently caramel coloringis added into the egg mixture 40 to identify the mixture as inedible. Assuch, the vessel 43 in which the inedible egg mixture 40 is maintainedmay include an agitator or paddle to mix the liquid egg mixture.

FIG. 2 provides a schematic of a process for separating proteins andfats from an egg mixture according to the invention from an examplebreaking operation (such as from hatchery eggs that were not incubated).According to the process shown in FIG. 2, the eggs 50 are first brokenand the liquid egg (i.e., egg yolk and egg whites) are removed. As notedabove, the eggs are typically inedible eggs, but optionally can beedible eggs. The shells with residual egg adhered thereto aretransported to a shell centrifuge 52 where centrifugal force is used toseparate the residual liquid egg from the shell particulate matter. Theprocessed shell particulate matter can then be collected, processed andsold, for example, for use as a calcium supplement. The extractedresidual egg liquid can be drained into a collecting vat and sold, forexample, as animal food, stored, or subject to further processing.

In one embodiment, the liquid egg is removed from the shell centrifugeand run through a hydrocylcone 54 to remove suspended calcium. Theliquid egg material is collected in a tank 56. A pump, for example, acentrifugal pump 58 can be used to pump the liquid egg material througha microfiltration membrane 60.

The method further includes a step of microfiltration of the eggmixture, wherein the microfiltration step includes pumping the eggmixture across a filter, optionally a hollow fiber filter. Thecombination of pressure, flux (i.e., the tangential flow of the liquidacross the surface of the membrane) and membrane pore size cansignificantly impact filter performance. The hollow fiber filter willgenerally have a pore size of less than 0.20 microns, and more generallyless than 0.10 microns. The pore size of the filter is typically greaterthan 0.02 microns. Suitable pore sizes for the filter includeapproximately 0.05 microns, as well as 0.04 to 0.08 microns.

The egg mixture is generally processed at low pressures. In oneimplementation the egg mixture is processed at a pressure of less thanabout 30 PSI. Optionally the pressure can be less than 20 PSI in someimplementations. Higher PSI can be used, but can result in prematurefouling of the filter membrane. Thus, pressures of less than 40 PSI,less than 50 PSI, and less than 100 PSI are useful in someimplementations. The flux rate is desirably in a range of about 40 to 80milliliters per minute per square foot of filter membrane, with thepermeate being from 3 to 5 percent solids when the incoming material isabout 10 percent solids.

It is believed that the relatively low pressure reduces the amount offat that is forced into the pores of the filter membrane. When the lowpressure is combined with a relatively high tangential velocity of fluidacross the surface of the membrane, the fat (retentate) is forced toflow past the membrane while allowing the protein (the permeate) to passthrough the membrane pores. As such, the amount of fat deposited on thefilter is significantly reduced and performance is enhanced. To furtherreduce the amount of fat deposited on and fouling the membrane, thehollow fiber membrane can be constructed using a hydrophilic materialsuch as polysulfone (PS) or polyester sulfone (PES).

The liquid permeate that contains the protein can be collected in asecond batch tank 62 and the retentate, which includes the fat, residualproteins and other solids such as bacteria, can optionally be returnedto the first batch tank. If desired, water can be added to the firstbatch tank 56 and the retentate liquid can be again pumped through thehollow fiber filter membrane 60 to increase yield. This process can berepeated until about 95% of the protein has been recovered (i.e., haspermeated the filter) in some implementations, and up to about 85percent in other implementations. This recovery rate, also referred toas yield, is generally greater than 60 percent. If desired,phospholipids such as phosphotidyl choline can also be separatelyextracted from the fat containing retentate.

The liquid protein solution (permeate) from the second batch tank 62 canbe further isolated, for example by pumping the liquid permeate througha nanofilter 64 using a high pressure pump 66. In one embodiment, theprotein solution is concentrated to a solution containing approximately20%-35% by weight solids. A concentrated protein solution is desirablebecause drying time, and hence cost, can be reduced. Additionally, thenanofiltration step can also reduce the amount of ash present in thefinal isolated protein solution. In one embodiment, a spiral woundnanofilter is used to concentrate the protein solution. If desired,functional proteins such as lysozyme or immunoglobulins, such as IgY,can be separated from the liquid protein solution prior tonanofiltration. When nanofiltration is completed, the pH of the isolatedprotein solution can be adjusted and yeast added to convert sugarspresent in the solution to carbon dioxide. Next, the isolated proteinsolution is dried using a spray dryer 68.

In one embodiment, the process of the invention is used to provide anegg protein powder containing proteins that are derived from the eggyolk and the egg white. In another embodiment, the egg protein powdercan be dissolved in water and cooked to form a gel that binds the waterin which the powder was dissolved. For example, the powder can bepackaged or placed in a hot humid room with a temperature from 165° F.to 175° F. and humidity of 30 to 40 percent for multiple days (generally10 to 20 days) to denature the protein and increase gel strength.

Protein powders with the following gel strength can be obtained by theprocess described herein, and are compared to standard whole egg powder(48% protein by weight) which has a 150 gel strength:

-   -   (a) 65% protein by dry weight egg powder (higher egg white        content—200 gel strength—comparable product to US wheat gluten)    -   (b) 80% by dry weight standard egg white powder—not hot room        treated—250 gel strength    -   (c) standard edible egg white powder—hot roomed for gel—400 gel        strength    -   (d) high gel strength inedible egg powder—hot roomed for        gel—500/550 gel strength.        The invention is further directed to an egg powder obtained from        egg yolks and/or egg albumen. In an example embodiment the egg        powder comprises at least about 60% by dry weight protein; and        less than about 2% by dry weight fat; wherein at least a portion        of the protein is derived by filtration of a mixture of egg yolk        lipids and egg yolk proteins.

A high gel strength egg powder can be created wherein the egg powdercomprising at least about 60% by weight protein; no more than about 1%by weight fat; and a gel strength of at least 400, wherein at least aportion of the protein is derived by filtration of a mixture of egg yolklipids and egg yolk proteins. In some implementations higher levels ofprotein are present, including at least 70% by weight protein, at least75% by weight protein, at least 80% by weight protein, at least 85% byweight protein, or at least 90% by weight protein. Also, it is possibleto have very low weight percents of fat in some implementations,including less than 0.5% by weight fat in some implementations.

An example method of measuring gel strength is as follows: Weigh up 25 gof whites into a whirl-pack bag. Add 175 ml of distilled water to thebag, and place it in a stomacher in continuous mode for 5 minutes,followed by removal of the bag from stomacher and letting it sit for15-20 minutes. Next, pipe approximately 125 ml of whites into a casing,and let sit another 3-5 minutes. After 3-5 minutes tap the sides ofcasing to remove air bubbles that have collected on sides. Clasp thecasing at top end just below the top foam and twist tightly, and securewith a twist tie at base of twist and then fold over and secure withrest of twist tie. Next, rinse off the casing with deionized water andplace in an 80° C. water bath for 40 minutes. After 40 minutes removethe casing from the water bath, and cool down with cold running tapwater for 5-10 minutes. Lace the casing in a refrigerator overnight. Thenext morning take the casing out of refrigerator for 1 hour.

Using a Rheo meter, use an 8 mm diameter ball as a plunger and set therange switch at 200/2N for low get and at 2 k/20N for high gel testing.The table speed should be set at 6 cm/min. Cut off end of casing andpeel off, cutting the sample into 3-4 pieces that are 30 mm long. Placea sample piece in the center of the table and press the table button andlift up to just under plunger. Then press the start button, and afterthe plunger has broken through the sample, press the stop button. Lowertable and remove sample. To read the printer, with 500 my setting, theleft is 0, middle is 250 and the right side is 500 for gel strength.

It should be noted that, as used in this specification and the appendedclaims, the singular forms “a,” “an,” and “the” include plural referentsunless the content clearly dictates otherwise. It should also be notedthat the term “or” is generally employed in its sense including “and/or”unless the content clearly dictates otherwise.

It should also be noted that, as used in this specification and theappended claims, the phrase “configured” describes a system, apparatus,or other structure that is constructed or configured to perform aparticular task or adopt a particular configuration. The phrase“configured” can be used interchangeably with other similar phrases suchas “arranged”, “arranged and configured”, “constructed and arranged”,“constructed”, “manufactured and arranged”, and the like.

This application is intended to cover adaptations or variations of thepresent subject matter. It is to be understood that the abovedescription is intended to be illustrative, and not restrictive. Itshould be readily apparent that any one or more of the design featuresdescribed herein may be used in any combination with any particularconfiguration. The scope of the present subject matter should bedetermined with reference to the appended claims, along with the fullscope of equivalents to which such claims are entitled.

1. A method for separating proteins from an egg mixture, the methodcomprising: (a) obtaining an egg mixture comprising egg-derived lipidsand egg-derived proteins; and (b) microfiltration of the egg mixture toobtain a isolated protein composition.
 2. The method for separatingproteins from an egg mixture of claim 1, wherein the egg mixturecomprises at least 1 percent egg-derived lipid.
 3. The method forseparating proteins from an egg mixture of claim 1, wherein the eggmixture comprises at least 5 percent egg-derived lipid.
 4. The methodfor separating proteins from an egg mixture of claim 1, wherein the eggmixture comprises at least 25 percent egg-derived lipid.
 5. The methodof claim 1, wherein microfiltration comprises pumping the egg mixtureacross a hollow fiber filter with a pore size of less than 0.20 micronsat a pressure of less than about 60 PSI.
 6. The method of claim 1,wherein microfiltration comprises pumping the egg mixture across ahollow fiber filter with a pore size of less than 0.10 microns at apressure of less than about 30 PSI.
 7. The method of claim 5, whereinthe hollow fiber membrane is constructed from a hydrophilic material. 8.The method of claim 5, wherein the hollow fiber membrane comprisespolyester sulfone (PES) or polysulfone (PS).
 9. The method of claim 1,wherein the egg mixture comprises inedible egg.
 10. The method of claim1, wherein the egg mixture comprises edible egg.
 11. The method of claim1, wherein the egg mixture comprises between about 40%-80% protein bydry weight and between about 35%-15% fat by dry weight beforeprocessing.
 12. A method for separating proteins from an egg mixture,the method comprising: (a) obtaining an egg mixture comprising egg yolklipids, egg yolk proteins, and egg albumen; and (b) microfiltration ofthe egg mixture comprising egg yolk lipids, egg yolk proteins, and eggalbumen to obtain a isolated protein composition containing yolk-derivedproteins and albumen-derived proteins.
 13. The method for separatingproteins from an egg mixture of claim 12, wherein the egg mixturecomprises at least 1 percent egg yolk-derived lipid.
 14. The method forseparating proteins from an egg mixture of claim 12, wherein the eggmixture comprises at least 5 percent egg yolk-derived lipid.
 15. Amethod for separating proteins and lipids from an egg mixture, themethod comprising: (a) obtaining an egg mixture comprising egg yolklipids and egg yolk proteins; and (b) microfiltration of the egg mixtureto separate the egg yolk lipids from the egg yolk proteins.
 16. Themethod for separating proteins from an egg mixture of claim 15, whereinthe egg mixture comprises at least 1 percent egg yolk-derived lipid. 17.A method for separating proteins from an egg mixture, the methodcomprising: (a) obtaining an egg mixture comprising egg yolk and eggalbumen; (b) maintaining the pH of the egg yolk and egg albumen within arange of about 4 to about 8; and (c) microfiltration of the egg mixturecomprising egg yolk lipids, egg yolk proteins, and egg albumen to obtaina isolated protein composition containing yolk-derived proteins andalbumen-derived proteins.
 18. The method of claim 17, wherein the eggmixture comprises inedible egg.
 19. The method of claim 17, wherein theegg mixture comprises edible egg.
 20. The method of claim 17, whereinthe egg mixture comprises between about 40%-80% protein by dry weightand between about 35%-15% fat by dry weight before processing.
 21. Themethod of claim 17, wherein the yolk-derived proteins comprise IgY. 22.The method of claim 17, wherein the yolk-derived proteins compriseovatransferin.
 23. A method for separating proteins from an egg mixture,the method comprising: (a) obtaining an egg mixture comprising egg yolkand egg albumen; (b) maintaining the lipids of the egg yolk lipids in asubstantially un-crosslinked form, (c) microfiltration of the eggmixture comprising egg yolk lipids, egg yolk proteins, and egg albumento obtain a isolated protein composition containing yolk-derivedproteins and albumen-derived proteins.
 24. The method of claim 23,wherein the egg mixture comprises between about 40%-80% protein by dryweight and between about 35%-15% fat by dry weight before processing.25. An egg powder obtained from egg yolks and egg albumen, the eggpowder comprising: (a) at least about 60% by dry weight protein; and (b)less than about 2% by dry weight fat; wherein at least a portion of theprotein is derived by filtration of a mixture of egg yolk lipids and eggyolk proteins.
 26. A high gel strength egg powder comprising: (a) atleast about 60% by weight protein; (b) no more than about 1% by weightfat; and (c) a gel strength of at least 400 wherein at least a portionof the protein is derived by filtration of a mixture of egg yolk lipidsand egg yolk proteins.
 27. The high gel strength inedible egg powder ofclaim 26, wherein the protein comprises yolk-derived proteins andalbumen-derived proteins.
 28. The high gel strength inedible egg powderof claim 26, wherein the egg powder comprises at least 70% by weightprotein.
 29. The high gel strength inedible egg powder of 26, whereinthe egg powder comprises IgY.
 30. The high gel strength inedible eggpowder of claim 26, wherein the egg powder comprises ovatransferin.